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COOKING:
1) Preheat your toaster oven or regular oven to 450 degrees. Put your Pablano peppers on a foil lined pan then bake for 15-20 minutes or until the peppers skins are dark brown over most of the pepper. Remove them from the oven and place in a zip lock bag then close for 10 minutes. Remove them then peel the skins off, remove the stem and seeds from inside then dice. Set aside.
2) After removing the bottom few inches of the asparagus, discard those ends. Slice your remaining asparagus into 1” pieces and set aside.
3) In a large pot or Dutch oven over medium high heat melt your butter and olive oil together then add your onion, jalapeno & garlic plus 2 tablespoons of salt and 1 teaspoon of pepper. Sauté everything together for 15 minutes.
4) Add the chicken stock, diced pablanos and cream and bring up to a boil. Reduce heat and simmer for 10 minutes. Taste the mixture for seasoning if you think it needs any. Turn off heat and let cool for 10 minutes.
5) Move mixture in batches into your food processor or blender with the center piece removed from the lid. Only fill a little over halfway. Cover top opening with a towel and pulse a few times to make sure you won’t get overflow from the soup being too hot. Increase speed to puree until mixture is smooth and consistent. Repeat with remaining batches. Serve with garlic or parmesan croutons.

Cooks Notes: If you’re sensitive to slightly spicy food, remove the stems and seeds from the jalapeno before using it or eliminate the jalapeno from the recipe all together. This recipe makes about 12 cups of soup.